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Job Summary: Reporting directly to the General Manager and part of the Department Management team; you will assume overall leadership and responsibility for the cost effective management of the Kitchen team to maximise Food and Beverage profitability, whilst ensuring Total Guest Satisfaction.

Job Details:
Leading the kitchen team in a hands-on manner, ensuring consistent product quality
Designing, costing and implementing innovative menus incorporating the Accor standards
Ordering & stock control
Maintaining food and wage costs in line with budget
Maintaining current knowledge on food trends and competitors
Setting, implementing and reviewing service standards to exceed guest expectations
Maintaining safety & hygiene standards of the kitchen & equipment
Employee recruitment, training and development